Make my Mexican Chicken Casserole!
It's the perfect thing to do when you have some leftover chicken!
Personally, I think this recipe is a great choice when you think of sunnier climates. Like Mexico.
When I think of Mexico, I think about holidays!
OK! OK!I need to stop dreaming!!!
I’ve decided to stop dreaming and make my holidays in my kitchen! And to share my dreams with you! I promise: you will love it as much I do.
This easy chicken casserole recipe is my simple way to have a Mexican holiday at home...or in my garden!
A la Mexican!!!
400g of chicken breasts
100g nacho tortilla chips (broken into small pieces)
100 ml of chicken broth
3 tablespoons of cup sour cream
2 tablespoons of milk
1 tablespoon chopped green chillies
4 tablespoons of shredded mozzarella cheese
4 tablespoons of grated cheese at your choice
Salt and pepper to taste
some butter for the baking dish
Parsley to sprinkle
Preheat the oven to 270°C/520°F.
Wash and dry the chicken breasts. Cut into bite size pieces.
Over a low to medium heat, saute the chicken in a pan. Brown evenly on all sides. Set aside when finished.
Wash and dry the mushrooms.
Slice them into thin slivers. Place into a large mixing bowl.
In this bowl, add these ingredients to the mushrooms: the sauteed chicken, tortilla chips, chicken broth, sour cream, milk, and green chillies.
Combine the cheeses. Stir just half of them into the chicken mixture. (We need to save the other half of the cheeses for a later step in the recipe!)
Line a baking dish with some butter.
Transfer the chicken mixture from the bowl to the baking dish.
With the shredded cheeses we saved before, sprinkle these over the baking dish.
Place in the oven.
Bake for 25-30 minutes, or until cheese is melted! Keep checking to prevent from burning!
Remove from oven when done and sprinkle with some parsley!
Our little “holiday” with this Mexican chicken casserole wouldn’t be complete without a little salad served on the side!
¡Viva la México! Ole!